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Sheet-Pan Chickpeas Stew with White Rice
A sheet-pan American chickpea stew with bell pepper, collard greens and russet potatoes, finished with hot sauce, smoked paprika and ranch seasoning, served over white rice.
Ingredients
Instructions
Drain and season the chickpeas, then sear them over medium-high heat until well browned, about 8 minutes.
Add the bell pepper, collard greens and russet potatoes, cooking until softened, about 7 minutes.
Stir in the hot sauce, smoked paprika and ranch seasoning for 3 minutes.
Cook the white rice separately and fluff with a fork.
Let the chickpeas simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
